CN107136472A - A kind of production method of fresh bananas mayonnaise - Google Patents
A kind of production method of fresh bananas mayonnaise Download PDFInfo
- Publication number
- CN107136472A CN107136472A CN201710210677.1A CN201710210677A CN107136472A CN 107136472 A CN107136472 A CN 107136472A CN 201710210677 A CN201710210677 A CN 201710210677A CN 107136472 A CN107136472 A CN 107136472A
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- CN
- China
- Prior art keywords
- mayonnaise
- banana
- fresh bananas
- bananas
- fresh
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production method of fresh bananas mayonnaise, the fresh bananas mayonnaise is produced in following processing steps：(1) remove the peel：The banana of maturation is taken, pericarp is removed；(2) dice：Net banana fruit is put into dicer and is cut into banana fourth block；(3) mix：The banana fourth block of preceding step cutting and syrup are stirred, treats that banana fourth block stirs into uniform atherosclerotic with syrup, obtains semi-finished product fresh bananas mayonnaise；(4) load：Semi-finished product fresh bananas mayonnaise is loaded in quantitative packaging bag, vacuumized, sealing packaging；(5) it is anxious to freeze：Packaged fresh bananas mayonnaise is put into refrigerating chamber suddenly to freeze 24 hours, fresh bananas mayonnaise finished product is obtained, the fresh bananas mayonnaise produced using this method maintains the original color of banana, nutritive loss is small, it is easy to storage and transport.
Description
【Technical field】
The present invention relates to food processing technology field, especially a kind of production method of banana mayonnaise.
【Background technology】
Banana is nutritious, and the nutrients such as substantial amounts of vitamin C and carbohydrate, protein, organic acid, pectin is contained in fresh fruit meat
Matter.Banana, which has, to be helped digest, consolidates gums, fresh breath, the effect for the throat that moistens.But it is due to have in maturity period of banana
Seasonal and fruit water content is high, organizes tender, is easily mechanically damaged and is contaminated with microorganism, not easy to maintain under normal temperature, because
This, constrains the production and selling of banana.In order to overcome this technical problem, people use fresh bananas being processed into quick-frozen banana
Or banana mayonnaise, realize convenient storage and transport, CN101133782, CN101301041, CN101756085A are public respectively
The production method of three kinds of different banana mayonnaise has been opened, has been provided with carrying out high-temperature process to banana in these three methods
Processing step, because vitamin C is a kind of extremely tender and lovely water soluble vitamin, its property is extremely unstable, it is easy to by oxygen,
Light, heat, alkali are destroyed and suffered a loss, therefore, and banana can be seriously destroyed using above-mentioned three kinds of methods production banana mayonnaise
Middle be rich in vitamin C, reduces the trophism of banana.
【The content of the invention】
The invention technical problem to be solved is：A kind of production method of fresh bananas mayonnaise is provided, using this method produce it is fresh
Banana mayonnaise maintains the original color of banana, and nutritive loss is small, it is easy to storage and transport.
Solve the technical scheme that technical problem is used：A kind of production method of fresh bananas mayonnaise, the fresh bananas is husky
Sauce is drawn to produce in following processing steps：
(1) remove the peel：The banana of maturation is taken, pericarp is removed；
(2) dice：Net banana fruit is put into dicer and is cut into banana fourth block；
(3) mix：The banana fourth block of preceding step cutting and syrup are stirred, treat that banana fourth block stirs into uniform atherosclerotic with syrup,
Obtain semi-finished product fresh bananas mayonnaise；
(4) load：Semi-finished product fresh bananas mayonnaise is loaded in quantitative packaging bag, vacuumized, sealing packaging；
(5) it is anxious to freeze：Packaged fresh bananas mayonnaise is put into refrigerating chamber suddenly to freeze 24 hours, fresh bananas mayonnaise finished product is obtained, adopts
The fresh bananas mayonnaise produced with this method maintains the original color of banana, and nutritive loss is small, it is easy to storage and transport.
It is used as the improvement of the present invention：In step (3), the concentration of the syrup is 50-60%.
As a further improvement on the present invention：In step (3), the concentration of the syrup is 57%.
It is used as the further improvement of the present invention：In step (3), the weight ratio of the syrup and banana fourth block is 5: 6.
It is used as the preferred of the present invention：In step (2), the volume of banana fourth block is less than or equal to 6mm × 10mm × 10mm.
It is used as the preferred plan of the present invention：In step (5), the central temperature of banana mayonnaise is less than -14 DEG C.
Beneficial effect：Directly progress freezing processing is made after sauce as a result of by fresh bananas in the present invention, without adopting
With prior art (such as：CN101133782, CN101301041, CN101756085A) high temperature sterilization processing, it is to avoid high temperature
Destruction to nutritional ingredients such as vitamin Cs in banana mayonnaise, makes the nutrition in the fresh bananas mayonnaise of the inventive method production
Component damages are small, and maintain the original color of banana；Stirred again with syrup as a result of banana first is cut into fourth block
Mix the sauce technique processed of atherosclerotic, with it is common grind or be beaten sauce technique processed compared with, banana, into sauce, is kept away under the protection of syrup
Exempt from banana large area and air contact, cause oxidation stain and vitamin C to lose, and mouthfeel is more preferable；Due to rational restriction
The size of banana fourth block, reduces the contact area of banana tangent plane and air, further reduces the oxygen in air to banana
In ascorbic destruction；Due to using vacuumize process in filling step, the air remained in banana mayonnaise is eliminated,
The preservation of fresh bananas mayonnaise is more beneficial for, and can be prevented in storing process, the oxygen in residual air is caused brokenly to vitamin C
It is bad；Further, since banana fourth block is made into fresh bananas mayonnaise together with syrup, and reasonably define the concentration and sugar of syrup
The weight ratio of water and banana fourth block, it is in faintly acid to make banana mayonnaise, is conducive to ascorbic long-term guarantor in banana mayonnaise
Hold, and human body can be promoted to be absorbed to ascorbic, the fresh bananas mayonnaise produced using the inventive method preserves 6 at -18 DEG C
After month, ascorbic storage rate reaches more than 35%, and the ascorbic storage rate of banana (25%) of more common fast frozen is high
Go out 10 percentage points.
【Embodiment】
The production method to the fresh bananas mayonnaise of the present invention is described in further detail below, but not in any way to this
Invention is any limitation as, and is according to the teachings of the present invention made to obtain any change or replacement, is belonged to protection scope of the present invention.
Embodiment 1
A kind of production method of fresh bananas mayonnaise, the fresh bananas mayonnaise is produced in following processing steps：
(1) remove the peel：The banana of maturation is taken, pericarp is removed；
(2) dice：Net banana fruit is put into dicer and is cut into banana fourth block, the volume of banana fourth block be less than or equal to 6mm ×
10mm×10mm；
(3) mix：The banana fourth block of preceding step cutting and concentration are stirred for 50% syrup, the weight ratio of syrup and banana fourth block
For 5: 6, treat that banana fourth block stirs into uniform atherosclerotic with syrup, obtain semi-finished product fresh bananas mayonnaise；
(4) load：Semi-finished product fresh bananas mayonnaise is loaded in quantitative packaging bag, vacuumized, sealing packaging；
(5) it is anxious to freeze：Packaged fresh bananas mayonnaise is put into refrigerating chamber suddenly to freeze 24 hours, the central temperature of banana mayonnaise is low
In -14 DEG C, fresh bananas mayonnaise finished product is obtained.
Embodiment 2
The concentration of syrup is 57% only in step (3), and other techniques are same as Example 1.
Embodiment 3
The concentration of syrup is 60% only in step (3), and other techniques are same as Example 1.
Claims (6)
1. a kind of production method of fresh bananas mayonnaise, it is characterised in that the fresh bananas mayonnaise is raw in following processing steps
Production：
(1) remove the peel：The banana of maturation is taken, pericarp is removed；
(2) dice：Net banana fruit is put into dicer and is cut into banana fourth block；
(3) mix：The banana fourth block of preceding step cutting and syrup are stirred, treat that banana fourth block stirs into uniform atherosclerotic with syrup,
Obtain semi-finished product fresh bananas mayonnaise；
(4) load：Semi-finished product fresh bananas mayonnaise is loaded in quantitative packaging bag, vacuumized, sealing packaging；
(5) it is anxious to freeze：Packaged fresh bananas mayonnaise is put into refrigerating chamber suddenly to freeze 24 hours, fresh bananas mayonnaise finished product is obtained, adopts
The fresh bananas mayonnaise produced with this method maintains the original color of banana, and nutritive loss is small, it is easy to storage and transport.
2. the production method of fresh bananas mayonnaise according to claim 1, it is characterised in that：In step (3), the sugar
The concentration of water is 50-60%.
3. the production method of fresh bananas mayonnaise according to claim 2, it is characterised in that：In step (3), the sugar
The concentration of water is 57%.
4. the production method of the fresh bananas mayonnaise according to any one of claims 1 to 3, it is characterised in that：In step (3)
In, the weight ratio of the syrup and banana fourth block is 5: 6.
5. the production method of fresh bananas mayonnaise according to claim 4, it is characterised in that：In step (2), banana fourth
The volume of block is less than or equal to 6mm × 10mm × 10mm.
6. the production method of fresh bananas mayonnaise according to claim 5, it is characterised in that：In step (5), banana is husky
The central temperature of sauce is drawn to be less than -14 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210677.1A CN107136472A (en) | 2017-03-31 | 2017-03-31 | A kind of production method of fresh bananas mayonnaise |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710210677.1A CN107136472A (en) | 2017-03-31 | 2017-03-31 | A kind of production method of fresh bananas mayonnaise |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136472A true CN107136472A (en) | 2017-09-08 |
Family
ID=59783919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710210677.1A Withdrawn CN107136472A (en) | 2017-03-31 | 2017-03-31 | A kind of production method of fresh bananas mayonnaise |
Country Status (1)
| Country | Link |
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| CN (1) | CN107136472A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471490A (en) * | 2020-11-20 | 2021-03-12 | 黄山市休宁县徽三农产品加工有限公司 | Spicy sauce and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710210677.1A patent/CN107136472A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471490A (en) * | 2020-11-20 | 2021-03-12 | 黄山市休宁县徽三农产品加工有限公司 | Spicy sauce and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170908 |
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| WW01 | Invention patent application withdrawn after publication |